Aubergines stuffed with White tuna (Albacore)
Aubergines stuffed with “Bonito del Norte”

Ingredients

  • 2 cans “Serrats” “Bonito del Norte (White Tuna, Albacore)” – Olive Oil
  • 2 large aubergines
  • 1 onion
  • 1/2 red pepper and 1/2 green pepper
  • 150 ml béchamel sauce
  • 50 ml fried tomato
  • Crispy onion to garnish
  • Salt

Preparation

  • Cut the aubergine lengthwise, down the middle.
  • Make a few criss-cross incisions in the flesh of both halves.
  • Drizzle with oil and bake at 180º until the aubergine is tender. Remove from the oven and carefully scoop out the flesh.
  • In a frying pan with a little oil sweat the onions and the peppers, both finely chopped. Salt to taste.
  • When the vegetables are tender, add the chopped aubergine and the fried tomato. Mix together.
  • Add the strained “Bonito del Norte”.
  • Mix and add two or three tablespoons of béchamel sauce (ready-to-use or homemade).
  • Stuff the aubergine shells with the mixture.
  • Coat with béchamel sauce and decorate with crispy onion.
  • Bake until crisp on top in the oven at 180º. Serve hot.

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